This Carrot Leek Soup with Grilled Cheese Croutons is a vegetarian soup with gooey grilled cheese croutons on top!
First things first: how pretty is this soup?! I am loving that orange color because I feel like food that is pretty always tastes 1000x better. I’m not always the best at making food look pretty (because your girl gets hangry and it isn’t pretty) but I love when a food is effortlessly appealing to the eye.
Okay and second, can we just not eat soup without grilled cheese croutons ever again? I mean, after eating soup with grilled cheese croutons, you can’t really go back. It’s S’GOOD!
I made this Carrot Leek Soup because I feel like this time of year I’m craving fresh veggies but also still need a good hot meal because it’s still in the 30’s here in Minnesota. p.s. spring you can start aaaaaany time!
And since it’s still in the 30’s here, I needed those grilled cheese croutons. I need comfort food if it’s going to be the end of March and I still need a down jacket!
Speaking of the grilled cheese croutons, I used my favorite lactose free cheese, GO VEGGIE Mozzarella Slices. Without sacrificing cheesiness or taste, these mozzarella slices are lower in calories, fat, and have no cholesterol, and have double the calcium. I love using these slices on sandwiches and wraps, too for an every day healthier choice!
You might notice the ingredients of the soup are super simple and minimal. That’s because this soup doesn’t need much to taste incredible aside from the veggies. I thought about adding some cumin or paprika to the soup but after I tasted it without, I realized it didn’t need anything else. Instead I let the carrots and leeks really shine through!
Another great thing about this soup is that it is super quick to make. A quick sauté of the veggies and about 15 minutes of simmering in vegetable broth, and it’s ready! Just make the grilled cheese croutons while the soup is simmering and you’ve got dinner ready.
This post is sponsored by GO VEGGIE, but all opinion and recipe are my own!